“Diary of a Cake Stylist” is a compilation of pictures, recipes, techniques and comments. “Diary of a Cake Stylist” has been created in order to share information regarding cake decorating (or as I call it, cake styling). The posts found here have recipes, tips, instructions and how to decorate. Everyone is welcome to share their new or modified recipes, tips, comments or simply post questions. Please be patient as I continue to try new techniques and recipes so I can continue to share.

Why “Diary of a Cake Stylist”?

Cake decorating can be challenging but always rewarding. Baking and decorating have become one of my favorite hobbies, specially to destress after a hectic day. Don’t believe me? Give it a try. Cake decorating is just another form of art. Let your imagination roll and create wonderful edible masterpieces.

Why Cake Stylist?

Styl·ist: \ˈstī-list\ (noun) 1795. 1 a: a master or model of style; especially: a writer or speaker who is eminent in matters of styleb: a person (as a writer or singer) noted for a distinctive style 2 a: a person who develops, designs, or advises on styles. Cake:\ˈkāk\ (noun) Middle English, from Old Norse kaka; akin to Old High German kuocho cake: 13th century. 1 a: a breadlike food made from a dough or batter that is usually fried or baked in small flat shapes and is often unleavenedb: a sweet baked food made from a dough or thick batter usually containing flour and sugar and often shortening, eggs, and a raising agent (as baking powder).

When “Diary of a Cake Stylist”?

“Diary of a Cake Stylist” was born at the end of August 2006. At its short existence, “Diary of a Cake Stylist” has had thousand of visitors.

I hope that in time, you will find this blog informative and fun. I have to warn you that cake decorating can become addictive!!!

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16 Responses to “What, Why and When”

I love this site. It has very clear instructions. One thing I was looking for but could not find is a trouble shooting section. I am just learning to work with fondant and I am not satisfied with my results. Other than that, a fab site.

I can’t thank you enough for this site. I have just started pursuing the idea of opening a business, but I know there is still so much for me to learn! Your site is definitely helpful. Do you have any advice on how to make a cake that can “stand” on all fours, such as a bear?

Hi Trisha, You have totally stumped me with this question. I haven’t so far tried to do a cake that can stand on all fours. However, I have seen some tv shows with some of these cakes and you can achieve that if you make an “skeleton” frame for the cake(depends how you want your cake to be). I have seen this made of metal or plastic tubes. So far I don’t know of any places that they can make this for you. Good luck!! If you do find an answer, please let us know.

Yes, you can use marble rolling pins when rolling fondant. I usually use my wilton plastic mat with a very thin layer of shortening to roll my fondant on, but sometimes when in a rush, I roll my fondant on top of my marble counter by spreading a tiny bit of shortening and sprinkling corn starch. Therefore, the marble rolling pin should work just great. Make sure you spread some of the shortening on it and sprinkle your fondant with cornstarch to make sure it doesn’t stick. The only downside is that marble rolling pins are a little heavier, but it can be a plus when trying to roll thin fondant.

As for the wax paper, I really recommend using a plastic mat as it has a flat surface that doesn’t crease. I’ve never used wax paper, but I’m afraid some pieces might stick or that the wax paper will easily fold causing the fondant to have ridges. Let us know if you try the wax paper and the outcome.

I am making a japanese “lacquered tray” made of dried Color Flow for a sushi design cake. Often the underside of the dried designs are more of a matte finish, and not glossy like the “pillowy” side. Is there something I can brush on to the underside of the side pieces to make them shinier? The pieces have not been assembled yet. The basic color is black with pink lotus flowers and green leaves.Thanks for your help.

I tried my first fondant project a few weeks ago. I loved the MMF and I think it turned out well but when I was trying to get it rolled it seems to go from dry and too firm to soft and too sticky. Is there an optimum temperature that rolling fondant works well? Also, you mentioned the plastic mat for rolling. I tried that and the mat seemed to move around. I tried several ways to tack it down but none seemed to work well. For all the problems I had and my first try, I didn’t do too bad but I might try again if I could find now to make it less frustrating to work with the fondant and get it rolled and on the cake more timely.

Mmm, it is hard too say. I try to work with the fondant really fast, as touching it makes it softer. Is the room temperature too hot where you are working with the fondant? I suggest an air-conditioned room.

If it gets too sticky, throw some corn-starch. But the best tip is to work fast with it. As for the mat, with practice you’ll get used to the mat and it will be easier to work with it 🙂

Thank you for all the tips and step by step instructions that you have provided. I am currently in course 2, and the final cake is due next week, and this website has been a lifesaver in helping me complete the flowers that I need for my cake.
Thanks again

I am 11 years old and I am in 6th grade.When i grow up i want to be a pastry chef and own a bakery.I already own a petal tip a drawing tip and a star tip.I tend to rush with my work making it sloppy.But for some reason i cant seem to find myself slowing down.I hope in the future i will slow myself down.I need to find a bakery supplie store o buy royal icing for my flowers

All your replies are so helpful. This is a first time for me….I need help with fondant. I am an experienced cake decorator but believe me, I am not doing well at all with fondant. I have a very hard block of white fondant – when I did my cake a couple of months ago I failed to store the fondant well. Now, how will I get it soft again – or will I be able to use this again? I have other pieces of fondant in their own wrapper which I have not used yet – it seems that these pieces can be softened. I am getting so discouraged – I have cakes coming up that I know I will be able to use fondant – but not what I have?? Your help will be so appreciated ….thank you in advance.